Mermandos

This tasty fruit salad is great for a light and healthy snack because it's full of bright flavors. It's very simple to make, tastes great, and doesn't contain any gluten, AIP, or other grains.

Ingredients: 2 cups mixed berries such as strawberries, blueberries, raspberries. 1 cup diced watermelon. 1 cup diced pineapple. 1 ripe mango, diced. 1 tablespoon fresh mint leaves, chopped. 1 tablespoon honey or maple syrup for strict AIP. 1 tablespoon lime juice.

Instructions: Put the mixed berries, watermelon, pineapple, mango, and mint leaves in a large bowl. Add the honey or maple syrup and lime juice to the fruit and mix them together. Toss the fruit gently so that the honey and lime juice cover it all. Put it in the fridge for about 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan pancakes are infused with the flavors of a caramel macchiato, featuring a hint of coffee and sweetness from caramel sauce. Perfect for a cozy breakfast or brunch indulgence!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. Pinch of salt. 1 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 2 tablespoons instant coffee granules. 1/4 cup vegan caramel sauce. Vegan butter or oil for cooking.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk. Melt the coconut oil and add the vanilla extract to a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add 2 tablespoons of hot water to the instant coffee granules and mix them into the pancake batter. Melt vegan butter or oil in a pan or griddle that doesn't stick and set it over medium heat. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. If you want, you can drizzle the pancakes with vegan caramel sauce and extra syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

Rich navy beans, ketchup, molasses, and a hint of smokiness combine to create Jen's Baked Beans, a savory and sweet treat. These baked beans, topped with crispy bacon, are a filling and substantial dish that works well for any kind of gathering.

Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup ketchup. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 teaspoon mustard powder. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 slices of bacon, cooked and crumbled.

Instructions: Set the oven temperature to 175C 350F. Drained navy beans, ketchup, molasses, brown sugar, apple cider vinegar, mustard powder, smoked paprika, garlic powder, and onion powder should all be combined in a big mixing bowl. To make sure the beans are coated evenly, thoroughly mix. Taking into account that the bacon will contribute some saltiness, season with salt and pepper to taste. Spread the bean mixture evenly in a baking dish after transferring it there. Over the top of the beans, scatter the crumbled bacon. Bake for 45 to 50 minutes in a preheated oven, or until the top is golden brown and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool slightly. Savor Jen's mouthwatering baked beans as a main course or a tasty side!

Prep Time: 15 minutes

Cook Time: 50 minutes

These banana poppy seed pancakes are light and fluffy, with a hint of sweetness and a great crunch from the poppy seeds. Great for a breakfast treat on the weekend!

Ingredients: 1 ripe banana, mashed. 1 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 egg. 1 cup buttermilk. 1 tbsp poppy seeds. 1/2 tsp vanilla extract. Butter or oil for cooking.

Instructions: Put the egg, buttermilk, vanilla extract, and mashed banana in a bowl. Mix the poppy seeds, baking powder, baking soda, salt, and flour in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. There should be some lumps, but not too many. Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil. For every pancake, pour 1/4 cup of the batter onto the pan. While cooking, turn the pan over and cook the other side until it turns golden brown. If the edges look set, it's done. Add more butter or oil to the pan as needed and do it again with the rest of the batter. When the pancakes are still warm, top them with your favorite things, like maple syrup or fresh fruit.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Coconut Oil Chocolate Chip Cookies are a healthier twist on the classic chocolate chip cookie recipe. They are made with coconut oil, which gives them a delightful coconut flavor and a soft, chewy texture. Perfect for satisfying your sweet cravings!

Ingredients: 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix until well combined. Add the egg and vanilla extract to the sugar mixture. Stir until the mixture is smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Fold in the chocolate chips until they are evenly distributed throughout the dough. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious coconut oil chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

The crispy haddock, fresh vegetables, and sour lime in these double-shelled tacos make them a great treat. Great for a quick and filling seafood meal!

Ingredients: 2 haddock fillets. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, sliced. 1 lime, cut into wedges. Sour cream or salsa optional, for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. You can add salt and pepper to the haddock fillets. First, coat each haddock fillet with flour. Then, dip them in beaten eggs and then in breadcrumbs. Put the haddock fillets that have been breaded on a baking sheet that has been lined with parchment paper. Put the pan in a hot oven and bake the fish for 15 to 20 minutes, or until the fish is fully cooked and the coating is golden. Follow the directions on the package to warm the taco shells while the fish is baking. Remove the fish from the oven and let it cool down a bit after it's done. To make the tacos, stack two warm taco shells on top of each other to make a double shell. Shred the lettuce, cut up the tomatoes and red onion, chop up the cilantro, and put slices of avocado on each taco shell. Haddock fillets that have been baked should be cut up and put on top of the taco fillings. Add wedges of lime to the tacos. If you want, you can serve it right away with sour cream or salsa on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

This dairy-free cream of chicken soup is a rich and creamy dish that's perfect for those following grain-free, paleo, low-carb, and keto diets. Made with diced chicken breasts, onions, garlic, coconut milk, and aromatic herbs, it's flavorful, satisfying, and easy to make. Plus, it's dairy-free and packed with protein.

Ingredients: 2 tablespoons coconut oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 can 13.5 oz coconut milk. 1/4 cup arrowroot powder or tapioca flour. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Put minced garlic and diced onion in the pot and saut until the onion is soft and the garlic smells good. Put in diced chicken breasts and cook them until all sides are brown. Add the chicken broth and heat it up. Turn down the heat, cover, and let the chicken cook for 10 to 15 minutes, or until it's fully cooked. Mix arrowroot powder or tapioca flour and coconut milk in a small bowl until the mixture is smooth. Adding the coconut milk mix and dried thyme and rosemary to the soup makes it taste better. Add pepper and salt to taste. Let the soup simmer for another 5 to 10 minutes, or until it reaches the consistency you want. Check the seasoning and make changes if needed. Serve hot for a hearty and keto-friendly meal. Enjoy your cream of chicken soup that doesn't have any dairy. It's great for grain-free, paleo, low-carb, and keto diets.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in guilt-free pleasure with these decadent raw vegan chocolate cupcakes filled with luscious vanilla cream. Perfect for satisfying your sweet cravings while nourishing your body with wholesome ingredients.

Ingredients: 1 cup dates, pitted. 1 cup walnuts. 1/2 cup raw cacao powder. Pinch of salt. 1 cup cashews, soaked for 2-4 hours. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup water.

Instructions: Nuts, chocolate powder, dates, and salt should be mixed in a food processor until a sticky dough forms. Put dough into cupcake molds to make the cupcakes' bottom and sides. Put away. Soak cashews in water, then put them in a blender with melted coconut oil, maple syrup, vanilla extract, and water. Mix until it's creamy and smooth. To make cupcakes, fill each mold all the way to the top with coffee cream filling. Put the cupcakes in the fridge for at least four hours or overnight to set. Take the cupcakes out of the molds when they are set and serve them cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

Refreshing watermelon meets the classic mint julep in these delightful popsicles. Perfect for a hot summer day or any time you need a cool treat with a hint of bourbon.

Ingredients: 4 cups diced seedless watermelon. 1/4 cup fresh mint leaves. 1/4 cup granulated sugar. 2 tablespoons fresh lime juice. 1/4 cup bourbon optional.

Instructions: Put watermelon, mint leaves, sugar, lime juice, and bourbon if using in a blender. Mix until it's smooth. Put the mix into popsicle molds. Put popsicle sticks into the molds. Put it in the freezer for at least four hours, or until it's solid. Run warm water around the outside of the molds to loosen the popsicles before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

The tangy lime, sweet strawberries, and creamy cheesecake in these Strawberry-Lime Frozen Cheesecake Pops make them a real treat. You can eat them as a cool summer treat or as a fun dessert any time of the year.

Ingredients: 1 cup strawberries, hulled and sliced. 1/4 cup lime juice. 1 tablespoon lime zest. 1/2 cup granulated sugar. 8 ounces cream cheese, softened. 1/2 cup Greek yogurt. 1/2 cup heavy cream. 1 teaspoon vanilla extract. 1/4 cup graham cracker crumbs. 8 popsicle sticks.

Instructions: In a blender, combine strawberries, lime juice, lime zest, and granulated sugar. Blend until smooth. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, heavy cream, and vanilla extract. Beat until well combined and creamy. Pour the strawberry-lime mixture into the cream cheese mixture. Stir until fully incorporated. Sprinkle graham cracker crumbs into the bottom of each popsicle mold. Pour the cheesecake mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely set. Once frozen, run the molds under warm water for a few seconds to loosen the popsicles. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This quick and simple vegan cream cheese recipe is perfect for those who want a dairy-free alternative. Made with creamy cashews and flavorful seasonings, it's delicious spread on toast, crackers, or used as a dip for veggies.

Ingredients: 1 cup raw cashews, soaked overnight. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt.

Instructions: The cashews should be drained and rinsed. Cashews, lemon juice, nutritional yeast, garlic powder, onion powder, and salt should all be mixed together in a food processor or blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Move the mixture to a bowl or other container. Put the dish in the fridge for at least an hour with the lid on to let the flavors mix. Use as a dip or spread. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These mini meringue cookies are delicate and airy, and they melt in your mouth. They're ideal for parties or serving as a light dessert.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. Pinch of salt. Food coloring optional.

Instructions: Warm your oven up to 225F 110C and put parchment paper on a baking sheet. Put the egg whites in a clean, dry bowl and beat them until they foam up. After you add the salt and cream of tartar, keep beating until soft peaks form. Slowly add the granulated sugar while beating the mixture. Mix the meringue until it is shiny and forms stiff peaks. If you want, you can add food coloring and vanilla extract after mixing. Put the meringue mix into a piping bag fitted with a star tip or any other tip you like. Place small meringue kisses on the baking sheet that has been prepared. Before you put the meringues in the oven, heat it up. Bake them for about an hour and a half, or until they feel dry and crisp. Turn off the oven and leave the meringues inside to cool all the way down. Slowly take the meringues off the parchment paper once they are cool. Serve these tasty little meringue cookies and enjoy them!

Prep Time: 20 minutes

Cook Time: 90 minutes

Taste the best of both worlds with crispy fried oysters, salty bacon, and a spicy chili mayonnaise on top, all between two toasted buns. This sandwich is perfect for people who love seafood!

Ingredients: 12 fresh oysters. 1 cup all-purpose flour. 1/2 cup cornmeal. 1/2 tsp salt. 1/4 tsp black pepper. 4 slices bacon. 4 hamburger buns. 1/2 cup mayonnaise. 2 tsp chili sauce. Lettuce leaves. Tomato slices. Pickles optional.

Instructions: Put flour, cornmeal, salt, and black pepper in a bowl and mix them together. Set the bacon in a pan over medium-high heat and cook it until it's crispy. Take it off and let it dry on paper towels. Put the oysters in the hot bacon grease and coat them with the flour-cornmeal mixture. Shake off any extra flour. Fry for two to three minutes on each side, or until crisp and golden brown. Take it off and let it dry on paper towels. To make chili mayonnaise, mix mayonnaise and chili sauce in a small bowl. In a pan or toaster, toast the hamburger buns until they are just barely golden. Spread chili mayonnaise on both sides of each bun to make the sandwiches. On the bottom half, put a lettuce leaf. Then add tomato slices, crispy bacon, and fried oysters. Add pickles on top if you want to. Put the other half of the bun on top and serve hot. Enjoy your tasty Chili Mayonnaise Fried Oyster and Bacon Sandwich!

Prep Time: 20 minutes

Cook Time: 15 minutes

A creamy and indulgent dip loaded with four types of cheese and nutritious spinach, perfect for parties, gatherings, or a cozy night in.

Ingredients: 1 cup shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1 cup shredded Parmesan cheese. 1 cup cream cheese. 1 cup chopped spinach, cooked and drained. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 cloves garlic, minced. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine all the cheeses, cooked spinach, mayonnaise, sour cream, minced garlic, onion powder, salt, and pepper. Transfer the mixture to a baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and lightly browned on top. Remove from the oven and let it cool slightly before serving. Garnish with additional shredded cheese and chopped parsley if desired. Serve warm with your favorite chips, crackers, or bread slices.

Prep Time: 15 minutes

Cook Time: 30 minutes

These 2-Ingredient Chocolate Croissant Waffles are a quick and easy treat that combines the buttery, flaky goodness of croissants with a gooey chocolate center. Perfect for breakfast or a sweet snack!

Ingredients: 1 can of refrigerated croissant dough. 1/4 cup mini chocolate chips.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. Unroll the croissant dough and separate it into triangles. Sprinkle a few mini chocolate chips onto each triangle of dough. Roll up the dough, enclosing the chocolate chips, and pinch the seams to seal. Place the rolled croissant waffles onto the preheated waffle iron, making sure they don't touch each other. Close the waffle iron and cook for 3-4 minutes, or until the waffles are golden brown and crispy. Carefully remove the chocolate croissant waffles from the waffle iron and let them cool slightly. Serve warm, and enjoy the delicious, chocolate-filled waffles!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Acai Bowl of Goodness is a delicious and nutritious way to start your day. Packed with antioxidants, vitamins, and fiber, it's a perfect choice for a healthy breakfast or snack.

Ingredients: 1 packet frozen acai puree. 1/2 cup frozen mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1/2 cup almond milk. 1 tablespoon honey or maple syrup optional for sweetness. Toppings: sliced bananas, granola, chia seeds, coconut flakes, and fresh berries.

Instructions: Run the frozen acai packet under warm water for a few seconds to slightly thaw it. Break the acai packet into smaller chunks and place it in a blender. Add the frozen mixed berries, ripe banana, almond milk, and honey or maple syrup if using to the blender. Blend everything until you have a smooth and thick smoothie consistency. You may need to stop and scrape down the sides of the blender to ensure everything is well-mixed. Pour the acai smoothie into a bowl. Top your acai bowl with sliced bananas, granola, chia seeds, coconut flakes, and fresh berries. Enjoy your Acai Bowl of Goodness immediately!

Prep Time: 10 minutes

Cook Time: 0 minutes

The outside of these zucchini fritters is crispy, and the inside is soft. The savory tomato sauce goes well with them. They are a tasty vegan starter or main dish.

Ingredients: 2 medium zucchinis, grated. 1/2 cup chickpea flour. 1/4 cup nutritional yeast. 1 teaspoon garlic powder. Salt and pepper to taste. 1 tablespoon olive oil. 1 cup tomato sauce.

Instructions: In a bowl, combine grated zucchinis, chickpea flour, nutritional yeast, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated. Heat olive oil in a skillet over medium heat. Form small patties from the zucchini mixture and place them in the skillet. Cook each side for 3-4 minutes or until golden brown and crispy. Serve the zucchini fritters with tomato sauce for dipping or drizzling.

Prep Time: 15 minutes

Cook Time: 10 minutes